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A Cake for Autumn: Courgette, Apple & Beetroot Loaf


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Rate this recipe 3.9/5 (26 Votes)


  • 420 g plain flour
  • 300 g white sugar
  • 45 g muscavado sugar
  • 200 g butter, melted
  • 2 medium red apples
  • 1 large courgette (zucchini)
  • 3 medium beetroots, peeled
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground hutmeg


Servings 1
Preparation time 15mins
Cooking time 130mins
Adapted from


Step 1

Preheat your oven to 170C (fan oven).

Grease a large loaf tin (or small tin or muffin tin…).

Grate the apples, courgette and beetroot using the larger holes on the grater.

Squeeze lemon juice over the grated apple to prevent browning.

Combine the flour, spices and baking powder and also keep to one side.

Mix the eggs and sugar together.

Melt the butter, stir into the egg and sugar mixture and then add the vanilla.

Slowly add the dry ingredients making sure that everything is well mixed.

Finally add the apple, beetroot and courgette and stir until all ingredients are well combined.

Bake for around 2 hours - I used the trusty skewer method to make sure it was baked all the way through. Because it's packed with veg it is quite a dense cake and not a fluffy or light as others. Baking times will vary if you use this mixture to make muffins or smaller loaves.

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